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Use for leftover scallops
I pan seared an entire pound of them yesterday. They'd been in my
freezer for a few months. I felt it was best to cook them all. I adore scallops. But I cannot possibly eat an entire pound of them in one sitting. Yes, I know I should have portioned them out into smaller servings when I bought them. Don't ask me why I didn't because I don't know. So here's what I'm doing with the leftover (cooked, in case you missed it) scallops tonight. I'm going to toss them in with some hot, cooked penne pasta with a nice creamy alfredo sauce. Might add some canned crab meat. Essentially, I'll be making a creamy seafood pasta dish. Herbs and spices yet to be determined. The scallops wouldn't bear up to more cooking, otherwise I might consider making this a baked casserole topped with buttered bread crumbs. :) Jill |
Use for leftover scallops
On 5/15/2017 4:37 PM, jmcquown wrote:
> I pan seared an entire pound of them yesterday. They'd been in my > freezer for a few months. I felt it was best to cook them all. > > I adore scallops. But I cannot possibly eat an entire pound of them in > one sitting. Yes, I know I should have portioned them out into smaller > servings when I bought them. Don't ask me why I didn't because I don't > know. > > So here's what I'm doing with the leftover (cooked, in case you missed > it) scallops tonight. I'm going to toss them in with some hot, cooked > penne pasta with a nice creamy alfredo sauce. Might add some canned > crab meat. Essentially, I'll be making a creamy seafood pasta dish. > Herbs and spices yet to be determined. > > The scallops wouldn't bear up to more cooking, otherwise I might > consider making this a baked casserole topped with buttered bread > crumbs. :) > > Jill That sounds pretty good. I'll have a glass of white wine with it but get Gary a glass of ice water. |
Use for leftover scallops
On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski > wrote:
>On 5/15/2017 4:37 PM, jmcquown wrote: >> I pan seared an entire pound of them yesterday. They'd been in my >> freezer for a few months. I felt it was best to cook them all. >> >> I adore scallops. But I cannot possibly eat an entire pound of them in >> one sitting. Yes, I know I should have portioned them out into smaller >> servings when I bought them. Don't ask me why I didn't because I don't >> know. >> >> So here's what I'm doing with the leftover (cooked, in case you missed >> it) scallops tonight. I'm going to toss them in with some hot, cooked >> penne pasta with a nice creamy alfredo sauce. Might add some canned >> crab meat. Essentially, I'll be making a creamy seafood pasta dish. >> Herbs and spices yet to be determined. >> >> The scallops wouldn't bear up to more cooking, otherwise I might >> consider making this a baked casserole topped with buttered bread >> crumbs. :) >> >> Jill > >That sounds pretty good. I'll have a glass of white wine with it but >get Gary a glass of ice water. I'd have added those extra scallops to a clam chowder, with brewskis... or perhaps smothered in lobster sauce with fly lice, and 2nis. Lobster sauce contains no lobster and prepares in ten minutes. |
Use for leftover scallops
On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski > wrote:
>On 5/15/2017 4:37 PM, jmcquown wrote: >> I pan seared an entire pound of them yesterday. They'd been in my >> freezer for a few months. I felt it was best to cook them all. >> >> I adore scallops. But I cannot possibly eat an entire pound of them in >> one sitting. Yes, I know I should have portioned them out into smaller >> servings when I bought them. Don't ask me why I didn't because I don't >> know. >> >> So here's what I'm doing with the leftover (cooked, in case you missed >> it) scallops tonight. I'm going to toss them in with some hot, cooked >> penne pasta with a nice creamy alfredo sauce. Might add some canned >> crab meat. Essentially, I'll be making a creamy seafood pasta dish. >> Herbs and spices yet to be determined. >> >> The scallops wouldn't bear up to more cooking, otherwise I might >> consider making this a baked casserole topped with buttered bread >> crumbs. :) >> >> Jill > >That sounds pretty good. I'll have a glass of white wine with it but >get Gary a glass of ice water. Yes, nothing beats a glass of full-bodied tap water with your scallops! |
Use for leftover scallops
jmcquown wrote in rec.food.cooking:
> I pan seared an entire pound of them yesterday. They'd been in my > freezer for a few months. I felt it was best to cook them all. > > I adore scallops. But I cannot possibly eat an entire pound of them > in one sitting. Yes, I know I should have portioned them out into > smaller servings when I bought them. Don't ask me why I didn't > because I don't know. > > So here's what I'm doing with the leftover (cooked, in case you > missed it) scallops tonight. I'm going to toss them in with some > hot, cooked penne pasta with a nice creamy alfredo sauce. Might add > some canned crab meat. Essentially, I'll be making a creamy seafood > pasta dish. Herbs and spices yet to be determined. > > The scallops wouldn't bear up to more cooking, otherwise I might > consider making this a baked casserole topped with buttered bread > crumbs. :) > > Jill Hi Jill, my idea would be to steam them briefly with some sort of greens you like (green beans, brocolli, mustard greens on my end but pick what you like best) then load them over cooked medium grain rice and pour over heated chicken broth or dashi. Can use pasta in place of rice if that is what you prefer or have handy. -- |
Use for leftover scallops
On 2017-05-15 4:45 PM, Bruce wrote:
> On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski > wrote: > >> On 5/15/2017 4:37 PM, jmcquown wrote: >>> I pan seared an entire pound of them yesterday. They'd been in my >>> freezer for a few months. I felt it was best to cook them all. >>> >>> I adore scallops. But I cannot possibly eat an entire pound of them in >>> one sitting. Yes, I know I should have portioned them out into smaller >>> servings when I bought them. Don't ask me why I didn't because I don't >>> know. >>> >>> So here's what I'm doing with the leftover (cooked, in case you missed >>> it) scallops tonight. I'm going to toss them in with some hot, cooked >>> penne pasta with a nice creamy alfredo sauce. Might add some canned >>> crab meat. Essentially, I'll be making a creamy seafood pasta dish. >>> Herbs and spices yet to be determined. >>> >>> The scallops wouldn't bear up to more cooking, otherwise I might >>> consider making this a baked casserole topped with buttered bread >>> crumbs. :) >>> >>> Jill >> >> That sounds pretty good. I'll have a glass of white wine with it but >> get Gary a glass of ice water. > > Yes, nothing beats a glass of full-bodied tap water with your > scallops! > My memories of Adelaide tap water only emphasised the wisdom of drinking wine with meals. Perth's was better, but not by much! |
Use for leftover scallops
On Mon, 15 May 2017 18:57:15 -0600, graham > wrote:
>On 2017-05-15 4:45 PM, Bruce wrote: >> On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski > wrote: >> >>> On 5/15/2017 4:37 PM, jmcquown wrote: >>>> I pan seared an entire pound of them yesterday. They'd been in my >>>> freezer for a few months. I felt it was best to cook them all. >>>> >>>> I adore scallops. But I cannot possibly eat an entire pound of them in >>>> one sitting. Yes, I know I should have portioned them out into smaller >>>> servings when I bought them. Don't ask me why I didn't because I don't >>>> know. >>>> >>>> So here's what I'm doing with the leftover (cooked, in case you missed >>>> it) scallops tonight. I'm going to toss them in with some hot, cooked >>>> penne pasta with a nice creamy alfredo sauce. Might add some canned >>>> crab meat. Essentially, I'll be making a creamy seafood pasta dish. >>>> Herbs and spices yet to be determined. >>>> >>>> The scallops wouldn't bear up to more cooking, otherwise I might >>>> consider making this a baked casserole topped with buttered bread >>>> crumbs. :) >>>> >>>> Jill >>> >>> That sounds pretty good. I'll have a glass of white wine with it but >>> get Gary a glass of ice water. >> >> Yes, nothing beats a glass of full-bodied tap water with your >> scallops! >> >My memories of Adelaide tap water only emphasised the wisdom of drinking >wine with meals. Perth's was better, but not by much! We're on rain water tanks. That's good quality. My parents-in-law are on town water and it smells of chlorine. |
Use for leftover scallops
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Use for leftover scallops
i throw many things into my crockpot
sometimes is comes out good, but not always, but i like to experiment, and use leftovers, and not so leftovers too scallops in particular? brown rice crockpot mix/cook with vegetables marc |
Use for leftover scallops
On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote:
>i throw many things into my crockpot > >sometimes is comes out good, but not always, but i like to experiment, >and use leftovers, and not so leftovers too > >scallops in particular? >brown rice >crockpot >mix/cook with vegetables > >marc scallops need to be cooked quickly to avoid drying out, losing flavor and getting tough. |
Use for leftover scallops
On 2017-05-16 3:13 PM, U.S. Janet B. wrote:
> On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: > >> i throw many things into my crockpot >> >> sometimes is comes out good, but not always, but i like to experiment, >> and use leftovers, and not so leftovers too >> >> scallops in particular? >> brown rice >> crockpot >> mix/cook with vegetables >> >> marc > > scallops need to be cooked quickly to avoid drying out, losing flavor > and getting tough. They also need to be just barely cooked. I would be hesitant to keep them around very long if they had been cooked to my liking. |
Use for leftover scallops
On 5/16/2017 3:13 PM, U.S. Janet B. wrote:
> On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: > >> i throw many things into my crockpot >> >> sometimes is comes out good, but not always, but i like to experiment, >> and use leftovers, and not so leftovers too >> >> scallops in particular? >> brown rice >> crockpot >> mix/cook with vegetables >> >> marc > > scallops need to be cooked quickly to avoid drying out, losing flavor > and getting tough. > Agreed, Janet! I wouldn't put already cooked scallops into a crock pot with rice and expect them to come out anything less than tough/rubbery. The only way to have them is gently reheated, which is why I added them to the hot pasta and sauce. The scallops were heated again via the other piping hot ingredients. Jill |
Use for leftover scallops
On Tue, 16 May 2017 13:13:17 -0600, U.S. Janet B. >
wrote: >On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: > >>i throw many things into my crockpot >> >>sometimes is comes out good, but not always, but i like to experiment, >>and use leftovers, and not so leftovers too >> >>scallops in particular? >>brown rice >>crockpot >>mix/cook with vegetables >> >>marc > >scallops need to be cooked quickly to avoid drying out, losing flavor >and getting tough. Scallops are pricey these days yet in the past I never considered them anything special and I still don't. When I was a young kid the fish mongers in Brooklyn would include a couple three pounds of fresh scallops with the $5 fish order for free, same with jumbo shrimp. In the '40s-'50s mostly poor folk ate seafood because it was plentiful, didn't require feeding and tending to like beef and pork... at 8 years old I could barely lift the bag with $5 worth of fresh fish and carry it the one block home... thinking back it was like 3-4 pounds each of cod, flounder, and halibut, plus the free shrimp and/or scallops, and a couple free lemons too. Back then fin fish was considered expensive as it cost like 29¢/lb; scaled, cleaned, filleted/steaks. Fresh water fish cost a few pennies more, and was purchased for holiday meals. like Easter and Christmas... Great Lakes whitefish was popular for holiday brunch. I can remember when the best King Oscar sardines cost 19¢ a tin. Tins of Campbell's soup cost 9¢. I know, wages were much less, yet recourceful folk worked extra jobs and lived quite well. Since ten years old I worked all kinds of jobs and earned good money, I never flipped a burger. At ten years old I earned more money in a day sanding and painting wrought iron railings than an MD earned making $3 house calls. Today's young folk are in debt and living in their parent's basements because they're deathly ascared of dirty hands, calluses, and perspiration. Buncha candy assed snowflakes... will always be worthless *******s. Anyone who owes a student loan is a WORTHLESS *******. |
Use for leftover scallops
On Tue, 16 May 2017 22:16:06 -0400, wrote:
>On Tue, 16 May 2017 13:13:17 -0600, U.S. Janet B. > >wrote: > >>On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: >> >>>i throw many things into my crockpot >>> >>>sometimes is comes out good, but not always, but i like to experiment, >>>and use leftovers, and not so leftovers too >>> >>>scallops in particular? >>>brown rice >>>crockpot >>>mix/cook with vegetables >>> >>>marc >> >>scallops need to be cooked quickly to avoid drying out, losing flavor >>and getting tough. > >Scallops are pricey these days yet in the past I never considered them >anything special and I still don't. When I was a young kid the fish >mongers in Brooklyn would include a couple three pounds of fresh >scallops with the $5 fish order for free, same with jumbo shrimp. In >the '40s-'50s mostly poor folk ate seafood because it was plentiful, >didn't require feeding and tending to like beef and pork... at 8 years >old I could barely lift the bag with $5 worth of fresh fish and carry >it the one block home... thinking back it was like 3-4 pounds each of >cod, flounder, and halibut, plus the free shrimp and/or scallops, and >a couple free lemons too. Back then fin fish was considered expensive >as it cost like 29¢/lb; scaled, cleaned, filleted/steaks. Fresh water >fish cost a few pennies more, and was purchased for holiday meals. >like Easter and Christmas... Great Lakes whitefish was popular for >holiday brunch. I can remember when the best King Oscar sardines cost >19¢ a tin. Tins of Campbell's soup cost 9¢. I know, wages were much >less, yet recourceful folk worked extra jobs and lived quite well. >Since ten years old I worked all kinds of jobs and earned good money, >I never flipped a burger. At ten years old I earned more money in a >day sanding and painting wrought iron railings than an MD earned >making $3 house calls. Today's young folk are in debt and living in >their parent's basements because they're deathly ascared of dirty >hands, calluses, and perspiration. Buncha candy assed snowflakes... >will always be worthless *******s. Anyone who owes a student loan is >a WORTHLESS *******. > > > I will agree with you on the price of fish because I was with my mother at the A&P when she bought halibut for $.17/pound (we ate a lot of it because it was cheap -- even in Wisconsin) I have a hard time with you recounting mussels tossed in for free. Mussels required work to free them from the shell, giving them away would be negative profit. It would make more sense to just leave the mussels in the ocean. Shrimp maybe because they are caught and can be sold as is. It's a shame that I developed a love for halibut because the current price is awful and the cuts that I see no way resemble what I am used to. Janet US |
Use for leftover scallops
wrote in message ...
On Tue, 16 May 2017 13:13:17 -0600, U.S. Janet B. > wrote: >On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: > >>i throw many things into my crockpot >> >>sometimes is comes out good, but not always, but i like to experiment, >>and use leftovers, and not so leftovers too >> >>scallops in particular? >>brown rice >>crockpot >>mix/cook with vegetables >> >>marc > >scallops need to be cooked quickly to avoid drying out, losing flavor >and getting tough. Scallops are pricey these days yet in the past I never considered them anything special and I still don't. When I was a young kid the fish mongers in Brooklyn would include a couple three pounds of fresh scallops with the $5 fish order for free, same with jumbo shrimp. In the '40s-'50s mostly poor folk ate seafood because it was plentiful, didn't require feeding and tending to like beef and pork... at 8 years old I could barely lift the bag with $5 worth of fresh fish and carry it the one block home... thinking back it was like 3-4 pounds each of cod, flounder, and halibut, plus the free shrimp and/or scallops, and a couple free lemons too. Back then fin fish was considered expensive as it cost like 29¢/lb; scaled, cleaned, filleted/steaks. Fresh water fish cost a few pennies more, and was purchased for holiday meals. like Easter and Christmas... Great Lakes whitefish was popular for holiday brunch. I can remember when the best King Oscar sardines cost 19¢ a tin. Tins of Campbell's soup cost 9¢. I know, wages were much less, yet recourceful folk worked extra jobs and lived quite well. Since ten years old I worked all kinds of jobs and earned good money, I never flipped a burger. At ten years old I earned more money in a day sanding and painting wrought iron railings than an MD earned making $3 house calls. Today's young folk are in debt and living in their parent's basements because they're deathly ascared of dirty hands, calluses, and perspiration. Buncha candy assed snowflakes... will always be worthless *******s. Anyone who owes a student loan is a WORTHLESS *******. === Twelve pounds of fish? How many were you feeding?? -- http://www.helpforheroes.org.uk |
Use for leftover scallops
On Tuesday, May 16, 2017 at 7:13:58 PM UTC-4, Dave Smith wrote:
> On 2017-05-16 3:13 PM, U.S. Janet B. wrote: > > On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: > > > >> i throw many things into my crockpot > >> > >> sometimes is comes out good, but not always, but i like to experiment, > >> and use leftovers, and not so leftovers too > >> > >> scallops in particular? > >> brown rice > >> crockpot > >> mix/cook with vegetables > >> > >> marc > > > > scallops need to be cooked quickly to avoid drying out, losing flavor > > and getting tough. > > They also need to be just barely cooked. I would be hesitant to keep > them around very long if they had been cooked to my liking. I would use them the next day on a salad, but I know Jill doesn't like cold food so I hadn't weighed in on her question. Cindy Hamilton |
Use for leftover scallops
On Wednesday, May 17, 2017 at 12:57:22 AM UTC-4, U.S. Janet B. wrote:
> I will agree with you on the price of fish because I was with my > mother at the A&P when she bought halibut for $.17/pound (we ate a lot > of it because it was cheap -- even in Wisconsin) I have a hard time > with you recounting mussels tossed in for free. Mussels required work > to free them from the shell, giving them away would be negative > profit. It would make more sense to just leave the mussels in the > ocean. Shrimp maybe because they are caught and can be sold as is. > It's a shame that I developed a love for halibut because the current > price is awful and the cuts that I see no way resemble what I am used > to. > Janet US Halibut is subject to fishing quotas. Plus, it became trendy, which always drives up the price. Look at chicken wings. Cindy Hamilton |
Use for leftover scallops
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Use for leftover scallops
On 5/17/2017 6:43 AM, Cindy Hamilton wrote:
> On Tuesday, May 16, 2017 at 7:13:58 PM UTC-4, Dave Smith wrote: >> On 2017-05-16 3:13 PM, U.S. Janet B. wrote: >>> On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: >>> >>>> i throw many things into my crockpot >>>> >>>> sometimes is comes out good, but not always, but i like to experiment, >>>> and use leftovers, and not so leftovers too >>>> >>>> scallops in particular? >>>> brown rice >>>> crockpot >>>> mix/cook with vegetables >>>> >>>> marc >>> >>> scallops need to be cooked quickly to avoid drying out, losing flavor >>> and getting tough. >> >> They also need to be just barely cooked. I would be hesitant to keep >> them around very long if they had been cooked to my liking. > > I would use them the next day on a salad, but I know Jill doesn't like > cold food so I hadn't weighed in on her question. > > Cindy Hamilton > True. I don't like coid food or raw vegegables. No salad for me. But, there's nothing wrong with weighing in on a topic and expanding food discussions. :) I do like lots of vegetables even if I do prefer them cooked. Jill |
Use for leftover scallops
On Wed, 17 May 2017 12:30:31 +0100, Janet > wrote:
>In article >, >says... >> I will agree with you on the price of fish because I was with my >> mother at the A&P when she bought halibut for $.17/pound (we ate a lot >> of it because it was cheap -- even in Wisconsin) I have a hard time >> with you recounting mussels tossed in for free. Mussels required work >> to free them from the shell, giving them away would be negative >> profit. It would make more sense to just leave the mussels in the >> ocean >> > > He's talking about scallops not mussels. > > Scallops and mussels are completely different shellfish (in looks, >lifestyle, how to prepare and cook them, and taste.) > > > Janet UK > I'm sorry. I thought they all came in a shell. I thought scallops were of a general group of mussels. Scallops don't have a shell? Janet US |
Use for leftover scallops
On 5/17/2017 10:32 AM, U.S. Janet B. wrote:
> On Wed, 17 May 2017 12:30:31 +0100, Janet > wrote: > >> In article >, >> says... >>> I will agree with you on the price of fish because I was with my >>> mother at the A&P when she bought halibut for $.17/pound (we ate a lot >>> of it because it was cheap -- even in Wisconsin) I have a hard time >>> with you recounting mussels tossed in for free. Mussels required work >>> to free them from the shell, giving them away would be negative >>> profit. It would make more sense to just leave the mussels in the >>> ocean >>> >> >> He's talking about scallops not mussels. >> >> Scallops and mussels are completely different shellfish (in looks, >> lifestyle, how to prepare and cook them, and taste.) >> >> >> Janet UK >> > I'm sorry. I thought they all came in a shell. I thought scallops > were of a general group of mussels. Scallops don't have a shell? > Janet US > Of course they do. They just aren't sold in the shell and aren't generally called "mussels". Jill |
Use for leftover scallops
In article >,
says... > > On Wed, 17 May 2017 12:30:31 +0100, Janet > wrote: > > >In article >, > >says... > >> I will agree with you on the price of fish because I was with my > >> mother at the A&P when she bought halibut for $.17/pound (we ate a lot > >> of it because it was cheap -- even in Wisconsin) I have a hard time > >> with you recounting mussels tossed in for free. Mussels required work > >> to free them from the shell, giving them away would be negative > >> profit. It would make more sense to just leave the mussels in the > >> ocean > >> > > > > He's talking about scallops not mussels. > > > > Scallops and mussels are completely different shellfish (in looks, > >lifestyle, how to prepare and cook them, and taste.) > > > > > > Janet UK > > > I'm sorry. I thought they all came in a shell. I thought scallops > were of a general group of mussels. Scallops don't have a shell? > Janet US They both have shells, but they are completely different shellfish. Scallops have eyes and can travel around by flapping their shells. Mussels don't and can't. They live glued onto rocks, very easy to harvest them at low tide. Janet |
Use for leftover scallops
On Wednesday, May 17, 2017 at 8:01:31 AM UTC-4, Jill McQuown wrote:
> On 5/17/2017 6:43 AM, Cindy Hamilton wrote: > > On Tuesday, May 16, 2017 at 7:13:58 PM UTC-4, Dave Smith wrote: > >> On 2017-05-16 3:13 PM, U.S. Janet B. wrote: > >>> On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: > >>> > >>>> i throw many things into my crockpot > >>>> > >>>> sometimes is comes out good, but not always, but i like to experiment, > >>>> and use leftovers, and not so leftovers too > >>>> > >>>> scallops in particular? > >>>> brown rice > >>>> crockpot > >>>> mix/cook with vegetables > >>>> > >>>> marc > >>> > >>> scallops need to be cooked quickly to avoid drying out, losing flavor > >>> and getting tough. > >> > >> They also need to be just barely cooked. I would be hesitant to keep > >> them around very long if they had been cooked to my liking. > > > > I would use them the next day on a salad, but I know Jill doesn't like > > cold food so I hadn't weighed in on her question. > > > > Cindy Hamilton > > > True. I don't like coid food or raw vegegables. No salad for me. But, > there's nothing wrong with weighing in on a topic and expanding food > discussions. :) Oh, well, ya know. I thought I'd try staying silent if I didn't really have anything to contribute. Just on a trial basis. Breaking such a longstanding Usenet tradition should be approached cautiously. Cindy Hamilton |
Use for leftover scallops
On Tue, 16 May 2017 22:57:21 -0600, U.S. Janet B. >
wrote: >On Tue, 16 May 2017 22:16:06 -0400, wrote: > >>On Tue, 16 May 2017 13:13:17 -0600, U.S. Janet B. > >>wrote: >> >>>On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: >>> >>>>i throw many things into my crockpot >>>> >>>>sometimes is comes out good, but not always, but i like to experiment, >>>>and use leftovers, and not so leftovers too >>>> >>>>scallops in particular? >>>>brown rice >>>>crockpot >>>>mix/cook with vegetables >>>> >>>>marc >>> >>>scallops need to be cooked quickly to avoid drying out, losing flavor >>>and getting tough. >> >>Scallops are pricey these days yet in the past I never considered them >>anything special and I still don't. When I was a young kid the fish >>mongers in Brooklyn would include a couple three pounds of fresh >>scallops with the $5 fish order for free, same with jumbo shrimp. In >>the '40s-'50s mostly poor folk ate seafood because it was plentiful, >>didn't require feeding and tending to like beef and pork... at 8 years >>old I could barely lift the bag with $5 worth of fresh fish and carry >>it the one block home... thinking back it was like 3-4 pounds each of >>cod, flounder, and halibut, plus the free shrimp and/or scallops, and >>a couple free lemons too. Back then fin fish was considered expensive >>as it cost like 29¢/lb; scaled, cleaned, filleted/steaks. Fresh water >>fish cost a few pennies more, and was purchased for holiday meals. >>like Easter and Christmas... Great Lakes whitefish was popular for >>holiday brunch. I can remember when the best King Oscar sardines cost >>19¢ a tin. Tins of Campbell's soup cost 9¢. I know, wages were much >>less, yet recourceful folk worked extra jobs and lived quite well. >>Since ten years old I worked all kinds of jobs and earned good money, >>I never flipped a burger. At ten years old I earned more money in a >>day sanding and painting wrought iron railings than an MD earned >>making $3 house calls. Today's young folk are in debt and living in >>their parent's basements because they're deathly ascared of dirty >>hands, calluses, and perspiration. Buncha candy assed snowflakes... >>will always be worthless *******s. Anyone who owes a student loan is >>a WORTHLESS *******. >> >> >> >I will agree with you on the price of fish because I was with my >mother at the A&P when she bought halibut for $.17/pound (we ate a lot >of it because it was cheap -- even in Wisconsin) I have a hard time >with you recounting mussels tossed in for free. Mussels required work >to free them from the shell, giving them away would be negative >profit. It would make more sense to just leave the mussels in the >ocean. Shrimp maybe because they are caught and can be sold as is. >It's a shame that I developed a love for halibut because the current >price is awful and the cuts that I see no way resemble what I am used >to. >Janet US I said fish mongers gave free shrimp and scallops to regular customers, not mussels. Back then hardly anyone in Brooklyn would want mussels, they could easily fill a bushel basket in five minutes, and they'd be in their shells, I've never seen mussels removed from their shells prior to cooking and I've never seen anyone eating raw mussels on the half shell. |
Use for leftover scallops
On Wed, 17 May 2017 13:34:56 -0400, wrote:
>On Tue, 16 May 2017 22:57:21 -0600, U.S. Janet B. > >wrote: > >>On Tue, 16 May 2017 22:16:06 -0400, wrote: >> >>>On Tue, 16 May 2017 13:13:17 -0600, U.S. Janet B. > >>>wrote: >>> >>>>On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: >>>> >>>>>i throw many things into my crockpot >>>>> >>>>>sometimes is comes out good, but not always, but i like to experiment, >>>>>and use leftovers, and not so leftovers too >>>>> >>>>>scallops in particular? >>>>>brown rice >>>>>crockpot >>>>>mix/cook with vegetables >>>>> >>>>>marc >>>> >>>>scallops need to be cooked quickly to avoid drying out, losing flavor >>>>and getting tough. >>> >>>Scallops are pricey these days yet in the past I never considered them >>>anything special and I still don't. When I was a young kid the fish >>>mongers in Brooklyn would include a couple three pounds of fresh >>>scallops with the $5 fish order for free, same with jumbo shrimp. In >>>the '40s-'50s mostly poor folk ate seafood because it was plentiful, >>>didn't require feeding and tending to like beef and pork... at 8 years >>>old I could barely lift the bag with $5 worth of fresh fish and carry >>>it the one block home... thinking back it was like 3-4 pounds each of >>>cod, flounder, and halibut, plus the free shrimp and/or scallops, and >>>a couple free lemons too. Back then fin fish was considered expensive >>>as it cost like 29¢/lb; scaled, cleaned, filleted/steaks. Fresh water >>>fish cost a few pennies more, and was purchased for holiday meals. >>>like Easter and Christmas... Great Lakes whitefish was popular for >>>holiday brunch. I can remember when the best King Oscar sardines cost >>>19¢ a tin. Tins of Campbell's soup cost 9¢. I know, wages were much >>>less, yet recourceful folk worked extra jobs and lived quite well. >>>Since ten years old I worked all kinds of jobs and earned good money, >>>I never flipped a burger. At ten years old I earned more money in a >>>day sanding and painting wrought iron railings than an MD earned >>>making $3 house calls. Today's young folk are in debt and living in >>>their parent's basements because they're deathly ascared of dirty >>>hands, calluses, and perspiration. Buncha candy assed snowflakes... >>>will always be worthless *******s. Anyone who owes a student loan is >>>a WORTHLESS *******. >>> >>> >>> >>I will agree with you on the price of fish because I was with my >>mother at the A&P when she bought halibut for $.17/pound (we ate a lot >>of it because it was cheap -- even in Wisconsin) I have a hard time >>with you recounting mussels tossed in for free. Mussels required work >>to free them from the shell, giving them away would be negative >>profit. It would make more sense to just leave the mussels in the >>ocean. Shrimp maybe because they are caught and can be sold as is. >>It's a shame that I developed a love for halibut because the current >>price is awful and the cuts that I see no way resemble what I am used >>to. >>Janet US > > I said fish mongers gave free shrimp and scallops to regular >customers, not mussels. Back then hardly anyone in Brooklyn would >want mussels, they could easily fill a bushel basket in five minutes, >and they'd be in their shells, I've never seen mussels removed from >their shells prior to cooking and I've never seen anyone eating raw >mussels on the half shell. O.K., I meant scallops. My brain slipped and subbed mussels. Sorry |
Use for leftover scallops
On Wed, 17 May 2017 12:07:04 -0400, jmcquown >
wrote: >On 5/17/2017 10:32 AM, U.S. Janet B. wrote: >> On Wed, 17 May 2017 12:30:31 +0100, Janet > wrote: >> >>> In article >, >>> says... >>>> I will agree with you on the price of fish because I was with my >>>> mother at the A&P when she bought halibut for $.17/pound (we ate a lot >>>> of it because it was cheap -- even in Wisconsin) I have a hard time >>>> with you recounting mussels tossed in for free. Mussels required work >>>> to free them from the shell, giving them away would be negative >>>> profit. It would make more sense to just leave the mussels in the >>>> ocean >>>> >>> >>> He's talking about scallops not mussels. >>> >>> Scallops and mussels are completely different shellfish (in looks, >>> lifestyle, how to prepare and cook them, and taste.) >>> >>> >>> Janet UK >>> >> I'm sorry. I thought they all came in a shell. I thought scallops >> were of a general group of mussels. Scallops don't have a shell? >> Janet US >> >Of course they do. They just aren't sold in the shell and aren't >generally called "mussels". > >Jill my point exactly. Why give scallops for free when it requires work to remove them from the shell? My comment was tongue in cheek Janet US |
Use for leftover scallops
On 5/15/2017 5:10 PM, Ed Pawlowski wrote:
> That sounds pretty good. I'll have a glass of white wine with it but > get Gary a glass of ice water. That works for me....any meal. I would only consider wine with a meal if I fear it might not be so good. lol ;-) |
Use for leftover scallops
On Wed, 17 May 2017 09:50:19 +0100, "Ophelia" >
wrote: >wrote in message ... > >On Tue, 16 May 2017 13:13:17 -0600, U.S. Janet B. > >wrote: > >>On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote: >> >>>i throw many things into my crockpot >>> >>>sometimes is comes out good, but not always, but i like to experiment, >>>and use leftovers, and not so leftovers too >>> >>>scallops in particular? >>>brown rice >>>crockpot >>>mix/cook with vegetables >>> >>>marc >> >>scallops need to be cooked quickly to avoid drying out, losing flavor >>and getting tough. > >Scallops are pricey these days yet in the past I never considered them >anything special and I still don't. When I was a young kid the fish >mongers in Brooklyn would include a couple three pounds of fresh >scallops with the $5 fish order for free, same with jumbo shrimp. In >the '40s-'50s mostly poor folk ate seafood because it was plentiful, >didn't require feeding and tending to like beef and pork... at 8 years >old I could barely lift the bag with $5 worth of fresh fish and carry >it the one block home... thinking back it was like 3-4 pounds each of >cod, flounder, and halibut, plus the free shrimp and/or scallops, and >a couple free lemons too. Back then fin fish was considered expensive >as it cost like 29¢/lb; scaled, cleaned, filleted/steaks. Fresh water >fish cost a few pennies more, and was purchased for holiday meals. >like Easter and Christmas... Great Lakes whitefish was popular for >holiday brunch. I can remember when the best King Oscar sardines cost >19¢ a tin. Tins of Campbell's soup cost 9¢. I know, wages were much >less, yet recourceful folk worked extra jobs and lived quite well. >Since ten years old I worked all kinds of jobs and earned good money, >I never flipped a burger. At ten years old I earned more money in a >day sanding and painting wrought iron railings than an MD earned >making $3 house calls. Today's young folk are in debt and living in >their parent's basements because they're deathly ascared of dirty >hands, calluses, and perspiration. Buncha candy assed snowflakes... >will always be worthless *******s. Anyone who owes a student loan is >a WORTHLESS *******. > >=== > >Twelve pounds of fish? How many were you feeding?? There were five of us and often family members would arrive. My mother would cook fish to last 2-3 days of meals., and I like cold fish. In those days we had a big family, my mother had four sisters and one brother, my father had two brothers and two sisters... there were lots of in-laws and cousins.. Twelve pounds of seafood isn't very much... if everyone arrived at once 12 pounds wouldn't be nearly enough... also in those days fish was the least expensive way to feed a crowd. As I got older everyone passed on until now my family is very small. That's one of the problems of living a long time, one ends up all alone, old friends are gone too. And it's near impossible for men to make new male friends later in life, it's far easier for women to make new female friends... a lot of men, older men, particularly older men, suffer from CWE (Chronic Wallet Ego). My wifwe makes new female3 friends easily but with most thier husbands hav epassed on, the few who still have a husband the first thing they attempt to do upon meeting is size up my wallet. I'm not into wallets, I care about sincereity and IQ. When I meet men for the first time having to hear how much they pay for restaurant dinners, bottles of wine, vacations to foreign countries, and especially cruises are major turn offs... tells me they value dollars more than brain cells. |
Use for leftover scallops
On 5/17/2017 6:48 AM, Cindy Hamilton wrote:
> Halibut is subject to fishing quotas. Plus, it became trendy, > which always drives up the price. Look at chicken wings. Yep... I now make Buffalo chicken thighs, not wings. |
Use for leftover scallops
On 5/17/2017 10:32 AM, U.S. Janet B. wrote: I thought scallops
> were of a general group of mussels. Scallops don't have a shell? Scallops do have a shell and the coolest looking shell. Unlike other shellfish, scallops actually swim and move around. You only catch them by dredging, I'm pretty sure. |
Use for leftover scallops
On 2017-05-17 6:04 PM, Gary wrote:
> On 5/17/2017 10:32 AM, U.S. Janet B. wrote: I thought scallops >> were of a general group of mussels. Scallops don't have a shell? > > Scallops do have a shell and the coolest looking shell. Unlike other > shellfish, scallops actually swim and move around. You only catch them > by dredging, I'm pretty sure. Commercial operations might involve dredging <?> but you can harvest them recreationally. Just go snorkelling in an area with sea grasses and pick them up of the bottom. |
Use for leftover scallops
On 5/17/2017 6:04 PM, Gary wrote:
> On 5/17/2017 10:32 AM, U.S. Janet B. wrote: I thought scallops >> were of a general group of mussels. Scallops don't have a shell? > > Scallops do have a shell and the coolest looking shell. I posted a picture recently of some scallop shells I was given. The shells are used for baking Coquilles St. Jacques. That dish is still on my bucket list. :) Jill |
Use for leftover scallops
On Wed, 17 May 2017 19:23:42 -0400, jmcquown >
wrote: >On 5/17/2017 6:04 PM, Gary wrote: >> On 5/17/2017 10:32 AM, U.S. Janet B. wrote: I thought scallops >>> were of a general group of mussels. Scallops don't have a shell? >> >> Scallops do have a shell and the coolest looking shell. > >I posted a picture recently of some scallop shells I was given. The >shells are used for baking Coquilles St. Jacques. That dish is still on >my bucket list. :) Coquille Saint-Jacques is French for scallop. |
Use for leftover scallops
On 2017-05-17 7:23 PM, jmcquown wrote:
>> Scallops do have a shell and the coolest looking shell. > > I posted a picture recently of some scallop shells I was given. The > shells are used for baking Coquilles St. Jacques. That dish is still on > my bucket list. :) > Go for it. It's not really hard to do and it is a delicious. |
Use for leftover scallops
On Wed, 17 May 2017 19:42:43 -0400, Dave Smith
> wrote: >On 2017-05-17 7:23 PM, jmcquown wrote: > >>> Scallops do have a shell and the coolest looking shell. >> >> I posted a picture recently of some scallop shells I was given. The >> shells are used for baking Coquilles St. Jacques. That dish is still on >> my bucket list. :) >> >Go for it. It's not really hard to do and it is a delicious. To fry a scallop? |
Use for leftover scallops
On 2017-05-17 7:37 PM, Bruce wrote:
> On Wed, 17 May 2017 19:23:42 -0400, jmcquown > > wrote: > >> On 5/17/2017 6:04 PM, Gary wrote: >>> On 5/17/2017 10:32 AM, U.S. Janet B. wrote: I thought scallops >>>> were of a general group of mussels. Scallops don't have a shell? >>> >>> Scallops do have a shell and the coolest looking shell. >> >> I posted a picture recently of some scallop shells I was given. The >> shells are used for baking Coquilles St. Jacques. That dish is still on >> my bucket list. :) > > Coquille Saint-Jacques is French for scallop. Coquille is shell and Saint Jacques is Saint Jaques. Which part of that is scallop? |
Use for leftover scallops
On Wed, 17 May 2017 19:45:09 -0400, Dave Smith
> wrote: >On 2017-05-17 7:37 PM, Bruce wrote: >> On Wed, 17 May 2017 19:23:42 -0400, jmcquown > >> wrote: >> >>> On 5/17/2017 6:04 PM, Gary wrote: >>>> On 5/17/2017 10:32 AM, U.S. Janet B. wrote: I thought scallops >>>>> were of a general group of mussels. Scallops don't have a shell? >>>> >>>> Scallops do have a shell and the coolest looking shell. >>> >>> I posted a picture recently of some scallop shells I was given. The >>> shells are used for baking Coquilles St. Jacques. That dish is still on >>> my bucket list. :) >> >> Coquille Saint-Jacques is French for scallop. > >Coquille is shell and Saint Jacques is Saint Jaques. Which part of that >is scallop? The animal is called "coquille Saint-Jacques" in French. That's all there is to it. |
Use for leftover scallops
On 5/17/2017 7:42 PM, Dave Smith wrote:
> On 2017-05-17 7:23 PM, jmcquown wrote: > >>> Scallops do have a shell and the coolest looking shell. >> >> I posted a picture recently of some scallop shells I was given. The >> shells are used for baking Coquilles St. Jacques. That dish is still on >> my bucket list. :) >> > Go for it. It's not really hard to do and it is a delicious. > > I will. Of course it's TIAD since there is cheese involved. Sorry, I'm not afraid of seafood combined with cheese. I'm surprised a certain someone hasn't claimed to have made this dish every day for 200 sailors. ;) Jill |
Use for leftover scallops
On 2017-05-17 7:44 PM, Bruce wrote:
> On Wed, 17 May 2017 19:42:43 -0400, Dave Smith > > wrote: > >> On 2017-05-17 7:23 PM, jmcquown wrote: >> >>>> Scallops do have a shell and the coolest looking shell. >>> >>> I posted a picture recently of some scallop shells I was given. The >>> shells are used for baking Coquilles St. Jacques. That dish is still on >>> my bucket list. :) >>> >> Go for it. It's not really hard to do and it is a delicious. > > To fry a scallop? ??? Do you know what Coquilles St.Jacques is? You should enjoy it. It is one of Sheldon's favourite recipes, using seafood and cheese. |
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